Authentic Russian Shashlik Recipes

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RUSSIAN SHASHLIK



Russian Shashlik image

Experience the traditional Russian dish called, "Shashlik" Throughout the Middle East, South Russia, and Siberia this meal has been a favorite for centuries. Most of the western world knows this dish by its' Middle Eastern version called, "Shish Kabob." But on the Crimean peninsula and the steps of south Russia, Shashlik is a unique variant of the Shish Kabob dish most Americans know. It's a sweet/tart version of shish-kebab.

Categories     Main Dish     Lamb     Regional Cuisine     Russian     Barbecue

Time 12h

Yield 4

Number Of Ingredients 16

lamb
onions
garlic cloves
shallots
parsley leaves
pomegranate juice
corn oil
cayenne pepper
lamb
onions
garlic cloves
shallots
parsley leaves
pomegranate juice
corn oil
cayenne pepper

Steps:

  • Trim away all fat from meat. Cut into 2 inch chunks. Place in small bowl together with onion, garlic, shallot, parsley, cayenne pepper and pomegranate juice. Cover and refrigerate overnight. Remove meat from marinade and pat dry. Skewer the meat, using four substantial skewers. Brush with oil. Broil under very high heat, turning often until done. Some prefer it slightly pink (12 minutes). Well done will take about 20 minutes. Remove from skewers and serve on a heated plate with Kasha. VARIATIONS: Include 2 green peppers cut into 12 chunks, 4 tomatoes cut into quarters, and 4 small, white onions, peeled and cut in half. Skewer alternate chunks of vegetable and meat chunks. Proceed according to recipe.

Nutrition Facts :

RUSSIAN SHASHLIK RECIPE (Шашлык)



Russian Shashlik Recipe (Шашлык) image

Homemade Lamb or Beef Shish Kebab Skewers Marinated and Cooked Over a Charcoal Grill, like Souvlaki - Russian Shashlik Recipe (Шашлык)

Provided by Peter Kolesnichenko

Categories     Dinner     Main

Number Of Ingredients 8

2 kg lamb (cut into 2" cubes (shoulder or leg))
4 bay leaves (ripped in half)
4 medium onions (sliced)
2 teaspoons salt
2 teaspoons pepper to taste
2 tbs oil
1-½ cups of water (Borjomi Mineral Water)
hot paprika powder (optional)

Steps:

  • In a large bowl, combine the lamb, sliced onions, bay leaves, salt, oil and water. Using your hands, mix them all together set aside in the fridge to marinate overnight. If in a hurry then for minimum 4 hours.
  • Thread the meat pieces onto metal skewers, about 6 per skewer, with any fat positioned towards the outside of the skewer.
  • Prepare the mangal. Place charcoals in the mangal, and light and allow to burn for about 30 minutes, or until the charcoal is all white. Your mangal is ready.
  • Place the skewers on the mangal and cook until the meat is cooked. The length of time is determined by the heat and height from the charcoal. Don't burn your meat! Keep turning the shashlik as it cooks, so it doesn't burn. I like to add hot paprika spice directly on the skewer for a spicy kick.

GRANDPA NICK'S GEORGIA SHASHLIK



Grandpa Nick's Georgia Shashlik image

This shashlik recipe was brought over from what is now the Republic of Georgia in the early 1900s. Traditionally, the men gathered to "put down" the lamb, enjoying friendship along with the leftover wine. They used family heirloom skewers (designated by their unique twisted handles) to grill the meat over wood coals. This amazing, yet simple recipe, was served at my wedding. It is rich in flavor, memories, and traditions. I hope you enjoy and start your own traditions.

Provided by Kristine

Time 8h35m

Yield 10

Number Of Ingredients 8

1 medium lemon
2 cups red wine
½ large red onion, cut into chunks
6 cloves garlic, chopped, or more to taste
1 teaspoon salt
1 teaspoon ground black pepper
2 ½ pounds lamb, cut into 1-inch pieces
skewers, as needed

Steps:

  • Cut lemon in half and juice. Cut 2 rinds into chunks.
  • Place lemon juice and rinds into a large glass or ceramic bowl with red wine, onion, garlic, salt, and pepper; mix well. Add lamb and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 8 hours or up to 18 hours.
  • Remove lamb from the marinade and shake off excess. Discard the remaining marinade. Thread lamb on to skewers.
  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Cook skewers, turning occasionally, on the preheated grill until an instant-read thermometer inserted into the center of the meat reads at least 130 degrees F (60 degrees C) for medium, about 15 minutes.

Nutrition Facts : Calories 186.4 calories, Carbohydrate 3.7 g, Cholesterol 61.8 mg, Fat 6.5 g, Fiber 0.7 g, Protein 19.3 g, SaturatedFat 2.3 g, Sodium 286.5 mg, Sugar 0.6 g

RUSSIAN/GEORGIAN PORK SHASHLYK



Russian/Georgian Pork Shashlyk image

I'd like to say this is a Russian recipe, but it's not really true. Shashlyk, a type of kebabs, came to Russia from the Caucasus, primarily from Georgia. But it's immensely popular all over Russia and is considered by my countrymen to be a quintessential "man's food", meaning, it should be prepared by men, who otherwise cook much less frequently than women do in Russia. As the hero of the Oscar-winning 1980 movie Moscow Does Not Believe In Tears says: "Shashlyk does not take women's hands". This is primarily because shaslyk in Russia is traditionally cooked in "mangals" - wood burning grills - during camps, open air parties, etc., where men dominate all elements of the show, from chopping the wood to cooking the meat. Every household in Russia will have their own recipe for shashlyk. Mine is developed via years of experimentation and is shown to produce good results even if you are not a dominating Russian male :) Shaslyk can be made of any meat, as well as from chicken and fish, but my favorite is pork shashlyk. If prepared correctly, it will produce the most succulent, juicy and tender pieces of meat. It MUST be cooked on a grill and ideally a wood or coal-burning version, as the smoky flavor is a quintessential element of shashlyk's taste. As for the meat, my favorite is fatty country ribs, but center loin roast or tenderloin will work too.

Provided by Andrei_Utkin

Categories     Pork

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 6

4 lbs pork, cut into 2x2x2 inch cubes
2 large onions, sliced into rings
1/2 cup red wine vinegar
1/2 cup pomegranate juice
salt and black pepper
2 tablespoons mayonnaise (optional)

Steps:

  • Put all ingredients in a large mixing bowl and mix thoroughly using your hands. The marinade should cover most of the meat. If it doesn't, add more vinegar and pomegranate juice in a 50/50% proportion.
  • Cover and refrigerate for 3-4 hours.
  • Thread pieces of meat onto wooden or metal skewers leaving at least 1/2 inch between the pieces. You can also alternate meat with onion rings, cherry tomatoes or other vegetables if you like.
  • Grill for 15-20 minutes over hot ashes or charcoal (a gas grill will also produce acceptable results), turning skewers every five minutes and brushing the top with the marinade after each turn. Test for readiness by cutting through the meat - it must be medium-well to well done, very juicy and not overcooked.
  • Serve with sliced tomatoes, peppers, raw onion rings, radishes and whole springs of parsley and cilantro.
  • You will end up with a lot of leftover sliced onions from the marinade. It's delicious fried on a pan or grilled and may be served as a side for your shashlyk.

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